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Discover the Art of Baking

Discover the best possible product, perfect balance of flavor and texture in every bite.

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Discover the Baked in Weston Difference

I handcraft and bake sourdough loaves offering classic white wheat, country style, whole wheat, oat porridge and rye varieties.

Baked with love and delivered fresh!

Handcrafted Home Baked Sourdough

White Sourdough

Bread flour, water, salt, leaven.

Whole Wheat Sourdough

Whole wheat and white flour, water, salt, leaven.

Country Sourdough

White and whole wheat flour, water, salt, leaven.

Rye Sourdough Sandwich Bread

White and rye flour, water, salt, leaven.

White Sourdough Sandwich Bread

Bread flour, water, salt, honey, grass-fed butter, leaven.

Chocolate Sourdough Boule

White and whole wheat flour, water, salt, semi-sweet chocolate nibs, leaven.

Walnut Cranberry Sourdough Boule

White and whole wheat flour, water, salt, walnuts, cranberries, leaven.

Oat Porridge Sourdough

White and whole wheat flour, cooked oat grains, water, salt, leaven.

Indulge Your Senses: A Visual of Baked in Weston

About Baked in Weston

Why Sourdough?

Sourdough is really the traditional way in which all bread was made historically. Sourdough is not the style of bread. It is the proper way to make bread. The ingredients are simple and the result is the most delicious and nutritious bread there is! Sourdough means long fermentation. Time and temperature are crucial elements in making bread this way. A long fermentation (up to 72 hours) is a natural and organic process where the food components in the flour break down into simpler form that makes the bread more easy to digest. In other words sourdough unlocks the nutrients that are otherwise locked in very tightly in the grain, be it whole wheat, white or rye. To get the most benefit of the minerals (iron, magnesium, phosphorus, selenium), vitamins (A, B, E) and nutrients of the grain it needs to go through fermentation. It is the process of making the bread and the quality of the ingredients as well that make it right! Without the proper process the grain no matter how good, organic or whole will go through digestion without giving you most nutrition and digestive benefit.

As for the flavor and taste, sourdough process creates bread that has unique tangy flavor, crusty exterior, and chewy, airy crumb for which it has been cherished by generations. The long fermentation process enhances the taste and boosts nutritional profile of bread made this way, thanks to the wild yeast and lactic acid bacteria.

I only use flour (wheat, whole wheat, or rye), water, salt and leaven (live starter) to make it. There are no preservatives or chemical additives, nor processed ingredients.

I feel that preparing bread in the traditional ancient way is bringing back the lost value of it and is a good service to the people and the grain! I've been baking bread for years for my family and friends and I'm thrilled to share my passion for baking bread with the community of families here in Weston.

My Story

Greetings! I'm Inna. I love baking and cooking. I live with my husband and our two daughters in Weston where we moved to a year ago. I began baking bread when I realized I miss eating crusty chewy loaves I ate growing up. Those loaves were meals onto themselves and eating good bread was a thing of every day. So I started baking for my own family and friends first. Then neighbors and people i knew around. The belief that good bread could be available to more people got me to start Baked In Weston and bake for people in town. I use basic ingredients and I handcraft every loaf by hand. It is made in small batches and only with clean ingredients. I avoid every kind of additive or enhancer.

I make bread in my kitchen and attend to the dough for over 24 hours to produce a beautiful and delicious loaf. The process is long and the result is deeply satisfying. The bread made this way tastes amazing and is satiating.

I hope you can give it a try and find out for yourself.

Enjoying Artisan Handcrafted Sourdough

My bread pairs well with a variety of dishes and/or can be savored on its own with butter, cream cheese or jelly. It's delicious, wholesome and perfect for any meal. While sourdough is best enjoyed fresh, many people find that the flavors deepen after a night in the fridge. For a longer storage it can frozen (sliced first) and enjoyed toasted.

Subscription Offer

I'm offering a subscription service where I bake and deliver freshly baked bread to you on your regular schedule weekly, bi-weekly or monthly. I also accept orders on a day-to-day basis. Since making sourdough involves a long fermentation process, I need at least 24 hour notice.

If you are interested or have a question, please reach out!

Experience best nutrition and flavor bread can offer: traditional sourdough bread made with love in an elemental old fashioned way.

Contact the baker

Better yet, see me in person!

Would love to meet my customers in person, so feel free to visit during normal business hours.

Baked in Weston

24 Farrell Road, Weston, Connecticut 06883, United States

Phone: 914-523-9904 Email: sales@bakedinweston.com

By Appointment

Please make an appointment before you visit. Open 7 days a week.